Square Cake - Sharp Corners?

Decorating By djs328 Updated 18 Jun 2009 , 5:46pm by djs328

djs328 Posted 18 Jun 2009 , 2:35pm
post #1 of 8

I am going to be attempting my first square cake next weekend, a wedding cake, actually...BC icing. (1/2 butter 1/2 shortening, so not super crusting...but will crust...) 3 tiers, stacked. I've done 'sheet' cakes, and usually end up covering my corners with borders, etc. Would like to maybe leave some 'naked' on this cake, if they look good enough! icon_wink.gif

SOOO....Who has some tips on getting those corners straight and sharp looking? I intend to play around a little this weekend to practice, and would love some tips from all you experts!

THANKS!!!! icon_smile.gif

7 replies
djs328 Posted 18 Jun 2009 , 2:49pm
post #2 of 8

Anyone? I know you're out there, all you square-cakers... icon_smile.gif

DollyCakes Posted 18 Jun 2009 , 2:53pm
post #3 of 8

Sharp square corners are not easy! My best tip...buy Sugar Shack's buttercream DVD and watch how she does it. I hate corners! LOL!

beachcakes Posted 18 Jun 2009 , 3:05pm
post #4 of 8

I hate them too. Bench scrapers are helpful, as is crusting icing, fondant smoothers and palette knives. And Patience!! icon_smile.gif

beachcakes Posted 18 Jun 2009 , 3:12pm
post #5 of 8

Sorry. duplicate post.

cupcakemkr Posted 18 Jun 2009 , 3:15pm
post #6 of 8
tiggy2 Posted 18 Jun 2009 , 3:15pm
post #7 of 8

1/2 butter 1/2 shortening shouldn't make a difference for crusting BC. It's the sugar to fat ratio. Less fat to sugar more crusting.

djs328 Posted 18 Jun 2009 , 5:46pm
post #8 of 8

Cool - thanks! That tutorial is helpful - will practice on a cake pan, I think! icon_smile.gif

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